If you’ve been looking for an excuse to visit the farm in all its spring glory, come join us next Thursday, April 7th from 5-8pm for Sunset Market! This is an evening artisan market hosted by Sylvia and the Jordan Ranch's Lifestyle Team that will feature local vendors, food trucks, and our awesome produce. This event is free to attend, open to the public, and pet and family friendly. We just ask that if you do bring your pet, you keep them on a leash. We hope to see you there!

We harvested a couple of new veggies for you this week! First up is kohlrabi, a space-age looking vegetable that is a member of the Brassica family. Both the bulb and leaves of kohlrabi are edible. The bulbs can be eaten raw or cooked and have a flavor reminiscent of a cross between broccoli stems and apple. The leaves are similar in taste to collards and kale and can be prepared in the same way. Farmer Alex loves keeping it simple with the first kohlrabi of the season and recommends cutting the bulb into wedges and dipping it into hummus.

In addition to the kohlrabi, we harvested the first of our leeks! We’re calling these baby leeks since we harvested them at a younger age and smaller size. Just like our spring onions and scallions, leeks are a member of the genus Allium. They have a milder and sweeter flavor than an onion that can also be a bit buttery as well. When preparing your leeks, make sure to use just the white and lighter green portions for the best flavor and texture in your recipes. We recommend trying our leeks out in this creamy potato leek soup or in this frittata with parmesan cheese.

In Season: Kohlrabi, Baby Leeks, Arugula, Salad Mix, Bok Choy, Cabbage, Spring Onions, Radicchio, Swiss Chard, Kale, Cauliflower, Spinach, Romaine Lettuce Heads and Mini Bibb Lettuce Heads along with Cucumber and Tomato transplants for your garden

This week we find ourselves preparing for the next bout of freezing temperatures. This time, we’ll have what is referred to as a “hard freeze” as temperatures will dip below 28 degrees for an extended period of time. In order to prepare, we’ve been doing a lot of bulk harvesting, covering what we can in the field, and making sure our greenhouse and high tunnel are secure and warm. We’ve also delayed a lot of spring planting, namely our high tunnel tomatoes, until after the freeze passes.

The good thing about bulk harvesting before the freeze is that we ended up with a whopping 200 pounds of beautiful cabbage! We highly recommend stocking up at the self-serve farm stand because cabbage is a great storage vegetable. Once you bring your cabbage home, don’t remove any of the outer leaves. You can store it as-is in the crisper drawer of your fridge for at least 3-4 weeks. Or, you can try your hand at making a big batch of sauerkraut or kimchi.

We’re really excited about alliums at the moment! Allium is a genus of flowering plants that includes onions, scallions, garlic, shallots, and leeks. In addition to the leeks we planted a couple of weeks ago, we’re also growing bulb onions. And, we have scallions germinating in the greenhouse! You can see the sprouts in the photo below. In order to spread out our allium enjoyment, we plan on harvesting some of our bulb onions young as “spring onions”. Spring onions have a delicate flavor that works really well with other spring produce like peas and fennel.

In Season: Cabbage, Beets, Spinach, Rainbow Chard, Kale, Kale Hearts, Little Gem Lettuce, and Broccoli